Monday, August 30, 2010

After very cold weeks we’ve been having 30°C (86°F) days here in Sao Paulo – not very wintery, I admit it, but perfect for ice cream. :)

I bookmarked this delicious recipe last year but never made it during summer – that’s what happens when one has too many recipes on their “to try” list: lots of wonderful ideas to try, but not enough time to do it. :)

I tweaked Natalie’s recipe just a little to use the blackberries and lemons I had around, but she did not mind at all. :)

Start by making the blackberry lemon swirl: combine blackberries, sugar, lemon juice and zest in a small nonreactive saucepan. In a small bowl, whisk together the water and cornstarch and add to the saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil and thickens – while you stir, break the blackberries with a fork so they dissolve into the jam.
Let cool completely.

Now, the cheesecake ice cream: in the bowl of an electric mixer, beat together the cream cheese and sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.
Bring the milk to a boil over medium-low heat. Remove from the heat and add ¼ cup of the milk to the cream cheese mixture and mix until combined and smooth. Continue with 2 more quarter cups of milk and then add the entire mixture back to the pan with the rest of the milk.
Stir over medium-low heat until thickened slightly (should take around 3 minutes). Remove from heat, strain mixture and cool for 10 minutes. Combine the zest, heavy cream and cream cheese mixture together then refrigerate for 1 hour. Pour into your ice cream machine and freeze according to manufactures instructions.
When ice cream is thickened and finished freezing, slowly pour in the blackberry lemon syrup and let ‘swirl’ a few times in the machine before turning off - you can also do this by creating layers of the ice cream to a container and adding the syrup between layers , then swirl with a knife a few times.

oh my oh my!! this looks sooooo good. and I'm also intrigued by your apple and passionfruit crumble. Must try it soon! I have a friend growing passionfruits, and I'm hoping she shares some with me, because passionfruits are almost non-existent here.

Hi Patricia, I haven't been here in ages and I see you have been baking some wonderful things. I'm totally in Ice cream phase right now and this recipe sounds just perfect. Your photos are stunning as always.

I love cheesecake ice cream! I made a recipe of cheesecake ice cream there a few weeks, but this kind of ice cream with blackberry it's really terrific!!! I would give anything to have this ice cream now .. the weather is so hot here since a few days...

Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.I've recently launched my own blog, I'd love for you to check it out and let me know what you think :) www.prettygoodfood.comThanks, and Happy Cooking!!!